I love the textures in this salad, the soft goat cheese with a slightly crunchy but thin bread crumb coating and tender greens make it for a perfect starter to any meal. I like to slice the goat cheese with a piece of dental floss (unflavoured), that way every single slice looks perfect.
For the coating, I used bread crumbs from a box but if you have the time, I strongly recommend bread crumbs made from a loaf of good sourdough bread. The cheese can be prepared a few hours ahead of time and fried at the last minute.
- 8 1 ½ oz. goat cheese slices
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 2-3 tbsp extra-virgin olive oil
- Mixed salad greens for 4 (or more people)
- This vinaigrette or any other vinaigrette
- Freshly ground black pepper
Slice the goat cheese and refrigerate for 15 minutes, meanwhile lightly beat 2 eggs in a bowl, place the bread crumbs in another. Dip the goat cheese slices first in the eggs then in the bread crumbs, make sure to shake off the excess. Refrigerate until ready to serve.
Heat olive oil in a large pan over medium high heat, fry the goat cheese slices on both sides until golden. Meanwhile toss the mixed greens with the vinaigrette, and divide between the plates, top with 2 slices of goat cheese, sprinkle a little freshly ground black pepper and serve immediately.